Chocolate Raspberry Ice Cream Cake

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Chocolate Marshmallow Fondue

Ingredients:
2 cups (12 oz.) semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 jar (7 oz.) marshmallow fluff
1/2 cup milk
1 tsp. vanilla
Pineapple or banana chunks, angel food or pound cake, strawberries, mini Rice Krispy Treat squares

Directions:
In a microwave or heavy saucepan, heat the first five ingredients just until melted; whisk until smooth. Transfer to a fondue pot and keep warm. Serve with fruit and/or cake.

Pear Sangria

Ingredients:
2 bottles sauvignon blanc
3 cups white peach cranberry juice
2 Tbsp. fresh squeezed lime juice
2 sliced pears
1 pint raspberries or blackberries (or combination)

Directions:
Combine all ingredients and let sit overnight before serving.

Cheesy, Spinachy, Sundried Tomatoey Pasta Bake

Ingredients:
7 oz. whole wheat penne pasta
1 lb. ground beef
1/2 yellow onion, chopped
2 garl5ic cloves, chopped
2 1/2 cups frozen spinach (actually 2-3 handfuls)
5 oz. sundried tomatoes, chopped
2/3 can black olives, chopped
2-3 Tbsp. white wine vinegar (a few splashes)
30 oz. spaghetti sauce (I used 2/3 of a large jar of Tomato/Garlic/Onion Chunky Ragu)
1/4 block cream cheese
1/3 cup grated Parmesan cheese
4 string cheese, cut up (Yes, I said string cheese!)
1 cup mozzarella, shredded

Directions:
Heat oven to 450 degrees. Boil pasta according to package directions; drain. In a large skillet, brown ground beef with onions and garlic. Drain any extra grease from the meat and add spinach, sundried tomatoes, olives, white wine vinegar, spaghetti sauce, and cream cheese. Stir until cream cheese is melted. Add Parmesan, string cheese, and pasta; mix all together, and put into a medium baking dish. Cover with tin foil, and bake for 20 minutes. Uncover pasta and sprinkle shredded mozzarella over the top. Turn oven down to 375 degrees, and bake uncovered for 10-15 minutes or until bubbly and the cheese is melted.

Steak with Alfredo Sauce and Mushrooms

Ingredients:
Steak and seasoning of your choice
1/2 cup butter
1/2 cup cream or half & half
3/4 cup grated Parmesan cheese
salt and pepper
1/2 lb. sliced mushrooms
olive oil

Directions:
Season and grill steaks according to your preference. Heat butter and cream in a large skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low and add Parmesan cheese and salt and pepper to taste. Remove from heat. Saute mushrooms quickly in olive oil. Serve steak topped with mushrooms and spoonfuls of alfredo sauce.

Sour Cream Dipping Sauce

Ingredients:
1/3 cup sour cream
2 Tbsp. mayonnaise
1/2 tsp. garlic powder
1/4 tsp. celery salt

Directions:
Mix all ingredients well. Use to accompany steak, or use as a spread for a roast beef sandwich.

Zesty Chicken Enchiladas

Ingredients:
1 Tbsp. canola oil
1 lb. tomatillos, peeled and chopped
1 Vidalia onion, chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 tsp. ground cumin
Kosher salt and black pepper
1 cup heavy cream
1 medium rotisserie chicken, meat shredded
1 14.5 oz. can diced tomatoes, drained
8 oz. Monterey Jack cheese, shredded
8 medium flour tortillas

Directions:
Heat oven to 400 degrees. Heat oil in a large skillet over medium high heat. Add tomatillos, onion, poblano pepper, garlic, cumin, and 1/2 tsp. salt. Cook, stirring occasionally, until vegetables are tender, about 10-12 minutes. Transfer to a food processor, add the cream, and puree.
In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup of the tomatillo sauce, and 1/2 tsp. each of the salt and pepper.
Spread 1 cup of the remaining sauce in a 9 x 13 inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam side down.
Top with the remaining sauce and cheese. Bake until it begins to brown, 15-20 minutes.

Chocolate Strawberry Torte

Ingredients:
1/2 cup butter
2 cups chocolate graham cracker crumbs, about 26 squares
1/4 cup sugar
12 oz. Cool Whip, thawed
1 cup sour cream
1 package (3.9 oz.) instant chocolate pudding mix
1 pint fresh strawberries, sliced
2-3 Tbsp. semi-sweet chocolate chips

Directions:
Melt butter. In a bowl, combine melted butter, cracker crumbs and sugar. Press into the bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan; refrigerate.
In a mixing bowl, beat the Cool Whip, sour cream and pudding mix until well blended. Spread half over the crust. Arrange the strawberries on top of this layer. Spread with remaining filling. Melt the chocolate chips in the microwave (about 30-40 seconds, stirring after 15). Drizzle over the filling. Refrigerate for at least 4 hours before serving. Makes 10-12 servings. (From Taste of Home Magazine)

Carnitas

Ingredients:
3 lb. boneless, fatty pork butt, cut into 2 inch pieces
1/4 cup vegetable oil
3 cups water
1/2 orange, cut into 4 pieces
1 medium vidalia onion, thinly sliced
8 garlic cloves, peeled
2 tsp. dried oregano
2 tsp. kosher salt
3 bay leaves
1 Tbsp. sweetened condensed milk
tortillas
fresh cilantro, washed and chopped
queso fresco
limes

Directions:
Put all ingredients except tortillas, cilantro, queso fresco and limes in a wide 6 to 7 quart heavy pot (don't worry if pork is not completely covered) and bring to a boil. Reduce heat to medium and simmer vigorously, stirring occasionally, until the pork is tender and the liquid has completely evaporated, about 1 1/2 hours. Discard the orange and bay leaves. Lower the heat and continue frying the pork in the fat left in the pan, stirring frequently, until golden brown, about 15 to 20 minutes. Serve on tortillas with cilantro, queso fresco, and a squeeze of lime juice.

Strawberry Pretzel Salad

Ingredients:
2 cups crushed pretzels
3 Tbsp. sugar
3/4 cup butter, melted
8 oz. cream cheese
8 oz. Cool Whip
1 cup sugar
2 (3 oz.) pkg. strawberry jello
2 cups boiling water
16 oz. fresh or frozen (thawed) sliced strawberries (if using fresh, I sprinkle a little sugar on them to create some juice)

Directions:
Mix pretzels, 3 Tbsp. sugar, and butter in a bowl. Spread on a greased cookie sheet and bake at 400 degrees for 8 minutes. Press into a large glass 13 x 9 inch baking dish. Cool completely.
Beat together cream cheese, Cool Whip, and 1 cup sugar. Spread this mixture over the pretzels. Chill well. Dissolve the jello with the boiling water. Add the berries. Chill the jello and berries for about an hour (before the jello begins to set), then pour over the pretzel and cream cheese layers. Top with additional Cool Whip if desired.

Buffalo Chicken Salad

Ingredients:
2 hearts of romaine lettuce, chopped
1 cup shredded carrots
1 lb chicken breast, cut into bite size pieces
1 Tbsp. vegetable oil
2 Tbsp. butter
Salt and black pepper
1/4 cup Frank's hot sauce
Ranch or Blue Cheese dressing

Directions:
Preheat a skillet over medium-high heat. Add oil and butter to the hot pan with the chicken. Season with salt and pepper and sear for 2-3 minutes, then add hot sauce. Reduce heat a little and cook about 5 minutes more. Combine the lettuce and carrots; top salad with chicken and dressing.
(We liked this served with celery sticks and cheese quesadilla wedges.)
Recipe courtesy Rachael Ray

Potato Sausage Soup (similar to Olive Garden's Zuppa Toscana)

Ingredients:
1 lb. ground Italian sausage
1 1/2 tsp. red pepper flakes
1 large diced white onion
4 Tbsp. bacon pieces
2 cloves garlic, chopped
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb. sliced Russet potatoes (about 3 large potatoes)
1/4 bunch of kale, chopped

Directions:
Saute the sausage and red pepper flakes in a large pot. Drain and set aside in another bowl. In the same pan, saute bacon, onion and garlic over medium-low heat until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add sliced potatoes and cook until soft, about half an hour. Add heavy cream, kale and sausage; heat through and serve.

Outrageous Cookie Bars

Ingredients:
1/2 cup (1 stick) butter
1 1/2 cups graham cracker crumbs (about 1 sleeve if you are crushing them)
1 14 oz. can sweetened condensed milk
2 cups Nestle dark chocolate and mint morsels
1 cup sweetened flaked coconut
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees. Melt butter in a 13 x 9 inch baking dish in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with morsels, coconut and nuts; press down firmly. Bake for 25 minutes or until light golden brown. Cool completely, and cut into bars.

Fajitas

Ingredients:

Chili

Ingredients:
2 Tbsp. vegetable oil
1 green bell pepper, diced
1 red bell pepper, diced
1 small red onion, chopped
2 lb. ground beef
1/4 cup chili powder
3 Tbsp. cumin
2 cloves garlic, minced
2 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
3 roma tomatoes, diced
1 or 2 8 oz. cans tomato sauce
1 15 ounce can beans (I use drained black soy beans or undrained chili beans.)
cilantro, shredded cheese, sour cream

Directions:
Cook the peppers, onion and garlic in oil until slightly tender. Add ground beef and spices and cook until meat is completely browned. Drain excess fat. Add tomatoes, tomato sauce and beans and simmer for about 10 minutes, stirring occasionally. Garnish with cilantro, cheese and sour cream.

Lemon Cookies

Ingredients:
1 lemon cake mix
1 egg
4 oz. frozen Cool Whip
powdered sugar

Directions:
Mix together the cake mix, egg and Cool Whip. Roll dough into 1 inch balls; roll in powdered sugar, and place onto a greased cookie sheet 2 inches apart. Bake at 350 degrees for 10 minutes.

Jessica's Sweet Potato Casserole

Ingredients:
3 or 4 sweet potatoes, peeled and cut into chunks
1/2 cup butter
1/4 cup sugar
1/4 cup milk
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

Sugared Pecans
mini-marshmallows

Directions:
Boil sweet potatoes until tender, about 20-25 minutes, then mash. Mix in the butter, sugar, milk, cinnamon, nutmeg and vanilla. Spread into a 9 x 9 baking dish; top with Sugared Pecans (recipe follows) and mini-marshmallows. Bake at 350 degrees for 20-25 minutes.

Sugared Pecans
Ingredients:
1 egg white
1 Tbsp. water
2 cups pecan halves
1/2 cup sugar
3/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg

Directions:
Mix all ingredients together and spread onto a greased baking sheet. Bake at 300 degrees for 30 minutes, stirring every 10 minutes.

Slow Cooker Pulled Pork and Creamy Coleslaw

Slow Cooker Pulled Pork Ingredients:
4-5 lb. pork butt or shoulder roast
dry rub (see recipe below)
3/4 cup apple cider vinegar
2 Tbsp. brown sugar
1 bottle of your favorite barbecue sauce (we like Sweet Baby Ray's or Original Dinosaur BBQ)

Directions:
Rub pork with dry rub; let pork sit in the refrigerator for at least 2 hours or overnight. Place pork in slow cooker; mix together apple cider vinegar and brown sugar and pour over meat. Cook on low
for 10-12 hours or on high for 5-6 hours. Remove meat from the slow cooker; set aside juices. Shred meat and mix in barbecue sauce. Add juice as desired and return to slow cooker on warm until reheated. Serve on rolls topped with coleslaw.

Dry Rub ingredients:
1 1/2 Tbsp. black pepper
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. paprika
1 Tbsp. salt
1/2 tsp. cayenne pepper

Mix together; I use about half this recipe for the pulled pork.

Creamy Coleslaw Ingredients:
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbsp. sugar
2 tsp. lemon juice
2 tsp. prepared yellow mustard
1/2 tsp. celery salt
1/4 tsp. black pepper
16 oz. coleslaw mix

Directions:
Stir together first seven ingredients in a large bowl. Add coleslaw mix and mix well. Chill.

Spinach and Artichoke Dip

Ingredients:
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, chopped
1 cup mayonnaise
1 cup grated parmesan cheese
2 1/2 cups shredded Monterey Jack cheese

Directions:
Mix together all of the ingredients except for 1/2 cup of Monterey Jack cheese in a greased 1 quart baking dish. Sprinkle remaining cheese over the top. Bake at350 degrees for 30 minutes. Serve with raw veggies or tortilla chips.

Artichoke Dip

Ingredients:
1 (14 oz.) can artichoke hearts, drained and chopped
1 clove of garlic, chopped
1 cup mayonnaise (not light)
1 cup grated parmesan cheese

Directions:
Combine ingredients in a greased 1 quart baking dish. Bake at 350 degrees for 45-50 minutes or until lightly browned. Serve with raw veggies (red peppers are our favorite) or tortilla chips.